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Chicken Marsala Recipe

Recipe by Pedro M. A. Neves

Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts pan-seared and finished in a rich, earthy Marsala wine reduction with mushrooms. This elegant yet simple main course balances umami flavors from the wine and mushrooms with the delicate texture of pounded chicken breast, making it ideal for both weeknight dinners and special occasions.

Ingredients

• 4 boneless skinless chicken breasts (about 150g each)
• 60 ml (¼ cup) all-purpose flour
• 5 ml (1 teaspoon) salt
• 2.5 ml (½ teaspoon) black pepper
• 250 g (8 oz) mushrooms, sliced
• 120 ml (½ cup) dry Marsala wine
• 240 ml (1 cup) chicken broth
• 15 ml (1 tablespoon) butter
• 30 ml (2 tablespoons) olive oil
• 5 ml (1 teaspoon) fresh lemon juice
• 5 ml (1 teaspoon) fresh parsley, chopped
• 2.5 ml (½ teaspoon) dried thyme

Instructions

1. Place chicken breasts between plastic wrap and pound to 6 mm (¼ inch) thickness using a meat mallet, working from the center outward.

2. Combine flour, salt, and pepper in a shallow bowl. Dredge each chicken breast on both sides, shaking off excess flour.

3. Heat 15 ml (1 tablespoon) olive oil and 7.5 ml (½ tablespoon) butter in a large skillet over medium-high heat until the butter foams.

4. Place two chicken breasts in the hot pan and cook for 3-4 minutes per side until golden brown. Transfer to a plate and repeat with remaining oil, butter, and chicken.

5. In the same skillet, add mushroom slices and sauté for 3-4 minutes until they release their moisture and begin to brown.

6. Deglaze the pan with Marsala wine, scraping up browned bits with a wooden spoon, and simmer for 2 minutes.

7. Add chicken broth, lemon juice, and thyme. Return chicken breasts to the pan and simmer for 3-4 minutes until sauce reduces slightly and coats the chicken.

8. Remove from heat and stir in fresh parsley. Taste and adjust seasoning with salt and pepper if needed.

Substitutions

• Replace chicken broth with vegetable broth for a lighter variation
• Substitute Marsala wine with dry sherry or Madeira wine for similar depth
• Use cremini or portobello mushrooms instead of button mushrooms for earthier flavor
• Replace butter with additional olive oil for a dairy-free version

Tips

• Pounding the chicken to uniform thickness ensures even cooking and prevents dry edges before centers are cooked through
• Do not overcrowd the pan when searing; cook chicken in batches to maintain high heat and achieve proper browning
• Use good-quality Marsala wine; cheap cooking wine will result in acidic, harsh sauce without the subtle sweetness needed

Chicken Marsala is primarily an Italian-American creation that gained popularity in Italian restaurants in the United States during the mid-20th century, though it reflects the Italian tradition of pairing proteins with wine-based sauces. The dish demonstrates the Italian principle of balancing rich umami flavors with acidity and fresh herbs.

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